Coconut Rhubarb Amaranth Porridge

04.26.18
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Coconut Rhubarb Amaranth Porridge | Naturally Ella

I have mentioned before that when I first started using amaranth, it wasn't love at first bite. Amaranth was definitely a grain I was slow to add to my cooking. However, this porridge was one of the first recipes that I really learned to love this pseudo-grain. One of the major flavor discoveries along the way: toast the amaranth before you cook it. The flavor profile completely changes and I found I much preferred the flavor of toasted amaranth over the raw flavor.

Coconut Rhubarb Amaranth Porridge | Naturally Ella
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Coconut Rhubarb Amaranth Porridge

2
Prep Time: 5 minutes
Cook Time: 15 minutes
Amaranth
  • 1/2 cup amaranth
  • 1/2 cup whole-fat coconut milk
  • 1/2 cup water
  • 1/8 teaspoon salt
Rhubarb Topping
  • 2 cups rhubarb
  • 1 teaspoon fresh minced ginger
  • 1/2 teaspoon cinnamon
  • 2 to 3 tablespoons maple syrup
  • 1/4 cup whole-fat coconut milk
  • Extra coconut milk and toasted coconut to serve
  1. Heat a pot over medium heat. Add the amaranth to the pot and toast until fragrant/golden; 1 to 2 minutes. Add water, coconut milk, and salt to the pot. Bring the mixture to a boil, and reduce to a simmer, cover and let simmer for 20 minutes. Remove from heat and let sit for 5 to 10 more minutes to thicken amaranth.
  2. In a separate pot, combine the ingredients for the rhubarb topping. Heat over medium low until rhubarb is cooked and has broken down. Taste and add extra sweetener or cinnamon as desired.
  3. Divide the amaranth into two bowls and stir in the rhubarb mixture. Sprinkle with toasted coconut and a drizzle of coconut milk, if desired.
Notes
Tips + Tricks: To toast coconut, simply place it in a skillet over medium low heat and stir often until lightly brown and aromatic.
Use up leftover ingredients: amaranth, rhubarb, coconut milk
Prep Time: 5 minutes
Cook Time :15 minutes

amaranth porridge

variations

Given this is a pretty solid grain porridge, there are many ways you can swap things around given your desired tastes and what you might already have on hand.

Grains: Millet, buckwheat and quinoa also work well in place (or with) the amaranth.

Strawberries: The rhubarb is really quite tart and it can be hard to balance the tartness with not going overboard on sweetener. Try adding equal amounts of strawberries to help.

No Coconut: I don't always have coconut on hand but most of the time have cream (or a nut-cream). Feel free to use those in place of the coconut milk.

Rhubarb Amaranth Porridge with Coconut | Naturally Ella

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10 comments on “Coconut Rhubarb Amaranth Porridge”

  1. The weather has definitely taken a turn for the worse here and this looks like the perfect comforting breakfast for a grey morning.

  2. Hello! I just found your blog and am so happy I did! I am also a musician (flutist), with a bassoonist boyfriend. We're working in China now, but will be returning to Cincinnati (yeah midwesterners!) for him to complete a DMA, and I'll be starting mine. It's great to meet a fellow foodie/musician! Your photos are also beautiful. I'll definitely be visiting often! šŸ™‚

  3. Came across this via an aggregation on thekitchn - subscribed now, this recipe looks incredible, though I've no idea what amaranth is. Hopefully I can just ask someone at the store!

  4. Hi Erin! First of all, I love your website and your passion for organic, wholesome and alternative foods and ways of cooking. Anyway, I have a question for you: Having been a Coeliac for many years now, I decided to give amaranth another go (as two years ago, I had a cooking disaster with this little grain).
    So this morning I cooked up something similar to your Amaranth Porridge (having soaked it for about 13 hours) and unfortunately, my end result tasted quite like grass. So I checked my packet, only to find that I had used puffed amaranth... Is it possible to make your amaranth porridge with puffed amaranth? I just wanted your advice before I throw out the packet once and for all! Ha ha ha! Kind regards, Jade

hi. 

Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)
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